Anneke Manning's many fans, gained throughout her 25 years as an author, food editor, consultant, teacher and publisher, will be delighted with this book.

Adding to the numerous best-selling books (including Mastering the Art of Baking, published by Murdoch Books) this volume is inspired by her recent venture, BakeClub, a baking school especially developed for home cooks, in which she shares the tips and tricks and expertise gained in her busy career.

For this, her latest book, she had gained high praise from her peers:

'This book is an absolute winner,' says Stephanie Alexander, 'I guarantee this book will become a classic'. Restaurateur, Matt Moran, calls it 'a great insight into baking.'

Open the book, and you will be instantly inspired to try something you otherwise thought was beyond you as a home cook. The full-page photographs by Alan Benson, and clear and simple instructions, instantly make this a book you want to prop up in the kitchen as you turn on the oven and rummage in a cupboard for a bowl.

Iced finger buns? Don't head for the bakery. Everything you need to know to make an even better version is here in the page. Same with breadsticks, Swiss rolls, scones and Christmas cake.

Not a sweet-tooth? Anneka bakes for all tastes, so that's not a problem. Her leek and goats cheese tartlets and roasted pumpkin, tomato and oregano tart would suit a family meal or a cocktail party. Same for the oat biscuits, cheese and bacon scrolls and a bunch of other recipes.

Anneke Manning is known for her generosity and she freely shares information and notes with the recipes, as well as providing a useful glossary at the back of the book. If you didn't see the point of home baking before, you will when you read her chapter Why is homemade best? - especially once you have made one of the recipes.